Sandra’s Taste of Britain – June 2011

“… No, Madame; women can spin very well,

but they cannot make a good book of Cookery.”

(Samuel Johnson, 1709-84)

WELL, I beg to differ, but things have changed a lot in the last 300 or so years!! Until I get my cookbook finished I can’t really say much I suppose, but then I have been writing this column for 18 years, so that has to count some eh? This is just another quote from my collection of cookery things.

Since we are still talking about it, I guess William and Katherine’s wedding was a smash hit. It really was quite special wasn’t it, and made me still proud to be British even though I am no longer over there. I was pleased to see pictures of the Chocolate Biscuit wedding cake of William’s, although the one at the actual wedding was really rather splendid, (however the recipe I featured last month seemed to be quite authentic.)

It’s always hard to think about change of seasons when we are here in Florida, but summer is definitely here all over. I thought I would feature another dessert that is nice for the warmer weather as it doesn’t need any baking. It is adapted from a BBC Good Food Magazine recipe I tried last year, and at time of writing plan to serve for a luncheon this week. It is nice to be able to make up ahead, and you do need to chill it well for 24 hours or more if possible. However it doesn’t freeze as well as a regular cheesecake.

Actually white chocolate isn’t truly a chocolate, but is a vanilla flavoured, sweetened cocoa butter, which is a by-product of chocolate processing. I think it is great that one can usually get raspberries now all year, but the best I think I ever had, was when we were on a visit to Scotland, absolute perfection!! The Digestive and Ginger biscuits make a nice change from the usual biscuit base. I hope you enjoy my version.

White Chocolate & Raspberry Cheesecake

3 oz/85g (approximately 6) plain digestive biscuits
3 oz/85g ginger biscuits (Size will vary according to brand, but about the same amount as the digestives)
4 Tbsp butter, melted
1 lb white chocolate, broken into pieces
2 Tbsp butter
1 tsp vanilla essence
1 lb cream cheese
2 Tbsp sugar
3/4 cup heavy whipping cream
2¼ cups raspberries
Chocolate sprinkles for decoration

Crush the biscuits in a processor, and pulse in the melted butter. Press into the base of a lightly greased 9” spring-form tin.

Place the chocolate, butter and vanilla in a heatproof bowl, and place in microwave. Melt at low power 1 or 2, a few seconds at a time, stirring frequently, until melted (Or can place bowl over a pan of simmering water). Allow to slightly cool.

In separate bowl, whip the softened cream cheese, sugar and whipping cream to a smooth consistency. Stir the chocolate mix into the cream mixture. Very gently fold in the raspberries (Reserve some for decoration). Spoon the mixture on top of the biscuit base, and place in fridge for at least 24 hours.

To serve remove carefully from tin, and put on serving plate, decorate with raspberries and chocolate sprinkles or shaved chocolate. (Any left-over will need to be kept in the fridge, as it is not as firm a texture as baked cheesecakes.)

Yield about 12 servings

(I welcome comments, recipe and suggestions, and can be reached at



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